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INGREDIENTS (4 servings):

300 g boneless chicken thighs, 150 g green peas, 150 g minced chicken
(A): 1 1/2 tablespoon light color soy sauce ("usukuchi-shoyu"), 1 tablespoon "sake" (Japanese rice wine), 1 tablespoon sweetened cooking "sake" ("mirin")
(B): 1/3 egg, salt, 1 teaspoon light color soy sauce, 1 teaspoon sugar
Sauce ("kuzu-an"):1 cup fish, kelp-flavored stock ("nidashijiru"), salt, 1/2 tablespoon light color soy sauce, 1/2 tablespoon "mirin," starch, ginger juice
  1. Cut and open chicken to even thickness. Prick skin with fork. Mix (A) ingredients and marinate chicken.
  2. Add (B) ingredients to minced chicken; mix.
  3. Briefly boil green peas in salted water; drain.
  4. Place (1), spread (2) and arrange (3).
  5. Roll and tie with string.Preheat oven to 440F (220C). Arrange (4) in greased baking pan and cook for 5 minutes. Lower temperature to 400F (220C) and cook for 15 more minutes, basting occasionally with (A).
  6. Cut roll into several slices.
  7. Mix sauce ingredients in saucepan and heat. Add starch dissolved in 1 tablespoon water; stir until thick. Add ginger juice.
  8. Arrange (6) on serving plate and pour (7).
Nutritional value
calories: 292 kcal, protein: 25.3 g, fat: 14.7 g, carbohydrate: 9 g, fiber: 1 g, calcium: 26 mg, iron: 3.1 mg, sodium: 739 mg, potassium: 431 mg, vitamin A: 242 IU, vitamin B1: 0.21 mg, vitamin B2: 0.38 mg, vitamin C: 10 mg, salt: 2.4 g

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